/HACCP: Temperature documentation
- Non-food contact surfaces clean
Non• food contact surface cleaning: detail the range top excess of char, detail the woks excess of char. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
The hand sink is pulling away from the wall and water is not draining properly. Plumbing shall be maintained.
- Critical: Hand washing sinks installed, located, accessible
Found items stored in hand sink. Corrected and spoke to owner.
Toilet facilities shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The paint is chipping off the floor in facility. Floors shall be easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found excess of unused equipment in facility. Remove excess items as they can give pest a place to hide.
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8/24/2015 | Routine | 92 |
- Food contact surfaces of equipment and utensils clean
Non food contact surfaces in disrepair: found duct tape on the white cooler shelves, please have the ansil system inspected (last date on ticket was 2001). Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surfaces cleaning: please clean the splash gaurd and the top of the range, please dust the side of the hood. Clean as needed
- Floors properly constructed, clean, drained
Found floors in need of fresh coat of paint. Paint floors in kitchen.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
- Walls, ceilings, and attached equipment, properly constructed, clean
If facility plans on using screen door the door must seal shut so that there are no gaps around door.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found excess of unused equipment in facility. Remove unused items from facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/16/2015 | Routine | 94 |
See.attached inspection.
- Critical: Outer openings protected from insects, rodent proof
See attached inspection for details. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Walls, ceilings, and attached equipment, properly constructed, clean
See attached inspection for details.
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7/15/2014 | Routine | 95 |
HACCP: Provided Boil Order Guidelines HACCP Sheet
Cl- is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Establishment is not in operation currently so no food (aside from frozen) was in the establishment. American Pest Control is the pest control operator.
- Critical: Outer openings protected from insects, rodent proof
Screen door with self-closing device was open when Sanitarian arrived. Backdoor did not have the self-closing device attached at time of inspection. Corrected: re-attached self-closing device. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed various stained areas of ceiling throughout establishment. Observed soiled vents on ceiling. Clean routinely. Hood over grill is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple pieces of equipment and items in the establishment are stored that are not used for day to day business. Clear out excess items to decrease the potential for harborage of pests.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/24/2014 | Routine | 94 |
HACCP: Discussed proper thawing. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Chicken was found in the three compartment sink without following proper techniques.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving by the main entrance door is in disrepair.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Plumbing installed and maintained
There was a leak at the mop sink faucet.
Repair the faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Lids and other equipment stored in the hand wash sink.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various unnecessary and broken pieces of equipment in the establishment.
Remove all areas.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/26/2013 | Routine | 91 |
HACCP: Discussed proper procedures during boil order. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
Foods in the Everest cooler (dumplings, egg rolls) uncovered.
Ensure all foods are covered and protected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving by the door is in disrepair.
Repair or replace shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall at the hand wash sink and three compartment sink are soiled. The ceiling tiles are soiled.
Clean and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various broken coolers and unnecessary articles in the establishment.
Remove all articles and unused materials.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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4/5/2013 | Routine | 95 |
This is a reminder in addition to the routine inspection, that the establishment's license expires 11/15/12 and all operations must cease.
Frozen foods are frozen.
Chlorine bleac is the sanitizer used in the establishment.
HACCP: Discussed date marking for stored foods.
- Food protection during storage, prepartion, display, service, transportation
Egg rolls and won tons/crab Rangoon uncovered in 2 door cooler. Flour bags left uncovered/open.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee observed washing hands in the three compartment sink.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the Hobart and true coolers have rusted shelving.
Repair the shelving and maintain in good repair.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of chest freezers and various other coolers soiled. Stove top heavily soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The lower portion of shelves, prep tables and storage areas are soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink was blocked by a pot and pan cover.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind stove and 3 compartment sink soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various unnecessary articles found in establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/4/2012 | Routine | 82 |
HACCP: Discussed ensuring that the foods that are prepared are labeled properly if they are cooled here in the facility as they require proper labeling. Provided HACCP bulletin.
Note: Ensure that as the Sidewalk and Street vendor, that the establishment is only there for the three hours, inclusive of set up times, and that the foods are discarded at the end of the day.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There are no labels on the cooling or cooled foods in the Everest refrigerator.
Corrected by education. The foods will be discarded at next inspection if not properly labeled.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the Hobart and true coolers have rusted shelving.
Repair the shelving and maintain in good repair.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of the chest freezers are soiled. The interior of the Hobart cooler are soiled. The stove top is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service articles not re-used
Plastic bags are being reused for storage and cooling of foods.
The re-use of single service articles is prohibited.
Provided smooth, easily cleanable, approved containers for the storage of foods.
- Plumbing installed and maintained
There is a leak at the mop sink.
- Critical: Outer openings protected from insects, rodent proof
The doors were propped open upon arrival at the facility.
Close all doors and provide screen doors if they are to be kept propped open.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Screen doors shall be self-closing.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess articles in the facility not needed for daily operations.
Remove these articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/20/2012 | Routine | 83 |
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
HACCP: Discussed proper set up of 3 compartment sink.
Note: Asked for list of equipment and hours of operation for the Sidewalk and Street Vendor operations.
- Original container, properly labeled, consumer advisory
There was cooling chicken in the Hobart cooler that did not have a time on it.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being used to store foods in the Hobart cooler.
Provide plastic bins or other smooth easily cleanable equipment.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The stove top and ovens are soiled.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Storage/handling of clean equipment, utensils
The shelving storing equipment in the facility is soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Plumbing installed and maintained
There is a leak at the mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors in the facility are in disrepair. The floor under equipment is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess articles in the facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/16/2012 | Routine | 91 |
HACCP: Discussed proper set up of three compartment sink.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
Several frozen items are stored in the freezer with no label on them.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Discussed proper labeling.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was not being used properly.
Corrected, discussed proper wash, rinse and sanitize in that order. Provided stickers for sink.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Wiping cloths clean, used properly, stored
Several wet rags were on the counters in the middle prep island.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
THe following food contact surfaces were soiled: 1) The stove top, 2) The seals and tracks of the everst cooler, 3) THe interior of the chest freezers.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Several single service articles were stored on the floor by the walk in cooler. There were hinged plates stored with food contact surfaces exposed.
- Floors properly constructed, clean, drained
The floors around the door entrances and under the equipment is soiled.
The floors are chipping and cracked.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls around the hand wash sink and around the walls of the 3 compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/25/2011 | Routine | 91 |
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